Also known as the Emperor's mess, this Austrian dessert can be described as a fluffy, lightly caramelized, scrambled pancake. Legend has it that kaiserschmarrn was the favorite dessert of Kaiser Franz Joseph I, after whom it was named.

The dish is traditionally served either with zwetschkenröster (plum compote) or with a big spoonful of apple, pear, or berry preserve. Lavishly dusted with icing sugar, kaiserschmarrn is the perfect comfort food, indeed fit for an emperor and easily one of the best desserts Austria has to offer.

A traditional pastry dessert with a rich and vivid history, apfelstrudel (apple strudel) is one of Austria's most popular delicacies. This sweet treat consists of thin layers of dough filled with a flavorful apple filling. Its story starts with the invention of baklava, a filo pastry popular in the Balkans and the Middle East.

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian).

The dough is typically made from wheat and buckwheat flour, semolina, eggs, and olive oil. The pasta is stuffed with various ingredients, just like ravioli. Common fillings include ingredients such as cheese, mushrooms, potatoes, meat, or spinach.

Kasnocken is a savory dish made by coating small dumplings with melted cheese and caramelized onions. The dish is said to originate from Austria’s Pinzgau region (congruent with the Zell am See district), and in line with the place of origin, the cheese used when preparing the dish is the Pinzgauer Bierkäse, characterized by its strong odor and mild flavors.

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper.

Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.

Germknödel is a famous Austrian steamed yeast dumpling. It consists of soft dough which is filled with rum-spiced plum jam. Before serving, the dumpling is generously doused with melted butter or vanilla-based sauce and sprinkled with a considerable amount of poppy seeds.

Schnitzel Wiener Art is a take on the classic of Austrian cuisine, the Wiener schnitzel, a breaded and fried veal cutlet. But unlike the traditional Wiener schnitzel, the schnitzel Wiener Art is made with a pork cutlet, not a veal one. The reason behind this switch is the fact that pork is much cheaper and more available than veal.

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper.